Feb 28, 2018Chatelaine
- PLACE carcass in a large (about 6-qt) pot and cover with water. Add onion, carrots, celery, garlic, leeks, thyme, bay leaves and peppercorns. Set pot over medium and bring to a boil. Reduce heat to medium-low and simmer for 1 1/2 hours. Pass broth through a fine-mesh strainer, discarding carcass and vegetables.
Kitchen Tip: Use dark green parts of leeks for broth and reserve the white and pale green parts soup.
Kitchen Tip: Make this broth ahead, then cool to room temperature before refrigerating or freezing for later use.
Kitchen Tip: You can use this broth in recipes that call for low-sodium chicken broth.
Chatelaine Basics: How to spatchcock a turkey